Traditional Cullen Skink

Traditional Cullen Skink is a thick, hearty and flavourful soup that is simply made with smoked haddock, potatoes, onion, butter and milk.

This classic Cullen skink is one of my favourite soups. 5 simple ingredients create a warming soup that is comfort food in a bowl. More so, given my love of smoked haddock.

I grew up in a small town in Moray, just 20 minutes from the town of Cullen where this soup, or skink, hails from. Cullen is a beautiful, picture perfect coastal town with a glorious sandy beach where I have spent many a happy day

This simple Cullen skink can be prepared and on the table in under 30 minutes, making this a perfect mid week dinner and I like is served with some oatcakes on the side.

Why you’ll love this recipe:

• A great make ahead dish, Cullen skink can be prepared and stored in the fridge for a couple of days until you need it.
• Feed a crowd, this recipe is easily increased if you are catering for larger numbers.
• Only 5 simple ingredients needed to make a great tasting dinner.
• Ready in 25 minutes making this the ideal mid week dinner dish.
• Gluten free so suitable for Coeliacs or anyone following a gluten free diet.

What is Cullen Skink?

Cullen Skink is a traditional broth based soup made from smoked haddock, potatoes and onions with either milk or cream, or a combination of both.

I have kept my recipe simple, the classic Cullen skink that I grew up with contained milk, and if we were lucky, perhaps the cream off the top of the milk.

Skink is a Scottish word for the shin, knuckle or hough of beef. We often flavour soups using a shin of beef, so skink means a soup or broth. However, around the coast fish would be used, likely to be cheaper and readily available.

Why is it called Cullen Skink?

This hearty Scottish soup is called Cullen Skink as it originates from the small coastal town of Cullen, along the Moray coast in the North East of Scotland.

How to make Cullen skink:

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• Prepare the ingredients.
• Place the haddock fillets into a large pan and pour over the milk.
• Set the pan onto the stove over a medium heat, and cook the haddock. Don’t boil the fish, instead poach it gently in the milk for around 5 minutes until the fish is cooked through.
• Remove the fillets from the milk and set aside on a plate and keep the milk aside for later too.

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• Once the fish is cool enough to handle, use your hands and gently break the fish up into large flakes. You can also check to ensure there are no bones left on the fish. Set aside.
• Melt the butter in a large saucepan over a medium heat. Add the onion and saute the onion for 5 minutes until it becomes translucent, taking care not to colour the onion.

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• Add the potatoes and water to the saucepan, turn the heat down low and simmer gently for 10-15 minutes until the potatoes are cooked.

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• Once the potatoes have cooked add the fish and milk to the pan and stir through.
• Season the soup to taste with salt and pepper and serve with some freshly chopped parsley.

Recipe ingredients & substitutions:

• Smoked haddock: I use undyed smoked haddock fillets when making the soup. You can substitute the yellow smoked haddock fillets if you can’t find undyed, the dye doesn’t add anything to the soup in terms of taste.
• Whole milk: The smoked haddock is poached in the milk and afterwards that milk is added to the soup. You can use cream if you prefer or even a combination of both milk and cream.
• Butter: The base of the soup starts with a little butter to soften the onion. You can substitute with a little flavourless oil, like sunflower oil, if you prefer.
• Potatoes: I used Maris Piper potatoes, but you can substitute with any white potato. Depending on the type of potato I have been known to leave the skin on, adding extra flavour to the soup.
• Parsley – Freshly chopped parsley adds a burst of herbal freshness when added to the soup as a garnish. You could also use some freshly chopped chives. It is entirely optional and you can leave the herbs off altogether if you prefer.

What is the difference between dyed and undyed smoked haddock?

Undyed smoked haddock is naturally smoked and only salt is added to the fish. The haddock will change colour during the smoking process, but only a little.

Whereas dyed smoked haddock has yellow dye added to it, which is why people often refer to it as “yellow fish”. The dye doesn’t add anything to the flavour and turns the fish a rather lurid artificial yellow colour.

I prefer to use a natural smoked fish when making my soup.

Recipe variations:

This is a simple soup and I have seen many ingredients added to it over the years. On occasion I have order this soup in restaurants and found it to be thick enough to stand my spoon up in, clearly having had flour or thickener added to it. I can’t say I enjoyed it very much.

If I were to add anything to this soup it would be a leek which I would add to the butter to soften along with the onion. I have also been known to add a little cream to the soup just before serving, if the fancy takes me.

Serving suggestions:

This is a hearty bowl of soup, ideal for a lunch or dinner main. If serving as a starter to a meal I tend to keep the portion size small.

I like to serve Cullen skink with oatcakes on the side, they work perfectly with the soup. You could also serve some crusty bread or soda bread too.

Can I make ahead Cullen Skink?

As with all soups you can make Cullen Skink ahead of time, then allow to cool completely before placing into a container with a lid. Store the soup in the fridge until you are ready to serve. In fact as with many soups, the flavours really develop when the soup is allowed to sit overnight.

Can you freeze Cullen Skink?

Yes you can freeze Cullen Skink. Allow the soup to cool completely before placing into an airtight container and storing in the freezer for up to 3 months. When ready to enjoy defrost thoroughly then heat up to piping hot and serve.

However, if you plan to add cream to the soup I would recommend leaving the cream out. Cream will split during the defrosting process. Instead, add the cream just before serving and warm through the soup.

Useful hints and tips:

1. Don’t boil the fish in the soup! I have read many recipes over the years, where the fish is added along with the potatoes and cooked in the soup. I never do this as the fish has a tendency to overcook. Instead poach the fish as I have done here then add it to the soup once the potatoes have cooked, along with the milk it’s been poached in.
2. Taste the soup before you season it as the smoke on haddock can vary greatly, so it is best that salt is added to the soup just before serving, that way you won’t over salt the soup.
3. Use your hands to break up the haddock that way you can check for any bones that you might have missed earlier.
4. This recipe can be doubled up if you are feeding a crowd.
5. Containing no gluten based products this soup is suitable for coeliacs or anyone following a gluten free diet.
6. Allergy advice: gluten free, egg free, soya free, peanut free and nut free. For comprehensive and detailed allergy advice go to Allergy UK

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Additional recipe suggestions:

If you like this recipe then try some of our other stock based soup recipes:

• Simple Bean & Vegetable Soup
• Spiced Lentil & Tomato Soup
• Tomato Soup
• Tomato & Basil Soup
• Vegetable Barley Broth
• Quick Leek & Potato Soup
• French Onion Soup

Love soup? Then why not have a look at our 20 Simple Soup Recipes post, full of recipe ideas and some useful hints and tips for making a great bowl of soup.

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